Why serve plain white rice with your meal when you can sneak in some veggies and a ton of flavor? If you are originally going to make this dish coconut (not) fried rice but then decided to make it a bit more simple and therefore more versatile. The only difference between it being not fried rice and a pilaf is that I didn’t add an egg or any type of sauce. I decided to leave the “saucing” up to the individual eater.
The pilaf makes a great bed for just about any Asian style meat. I’ve been piling my Teriyaki Pulled Porkon top and it makes a perfect sponge for all of the yummy gravy. It would also go great with Sriracha Chicken Strips or Coconut Chicken Strips.
If you feel like eating a bowl on its own, make sure to sauce it up with a little soy sauce and a dab of sriracha sauce. I added both to the recipe costing because it really needs them if you’re not pairing it with another saucy dish. A little dribble of sesame oil would also be tasty!
- 1 cup rice, uncooked
- ½ cup margarine
- 2 medium onions, sliced
- 1 tsp. cumin seeds
- 1 cinnamon stick
- 4 cardamom pods, bruised
- 3 cloves garlic, chopped
- 1 tsp. turmeric
- 11/2 cups coconut cream
- ½ cup water
- ½ cup pistachios, toasted. Chopped coarsely
- ¼ cup raisins
- Melt margarine in large frying pan. Add onion.
- Stir over medium heat for about 4 minutes or until onion is solt.
- Add cumin seeds, cinnamon. Cardamom, cloves, and turmeric. Stir over medium heat for 2 minutes.
- Add rice. Stir over medium heat for another minute.
- Add coconut cream and water, then bring to boil.
- Cover and simmer over low heat until all liquid is absorbed and rice is cooked.
- Remove and discard cinnamon stick.
- Add nuts and raisins, Stir pilaf with fork before serving.